Healthy Vegetable Beef Soup

 This is a almighty combination that is good for you and will be good to you.  Preparation age differ depending on whether you use fresh, frozen, or canned veggies.  Canned vegetables are altogether already tender and don’t require as much simmering as anesthetized nor fresh vegetables would.

Ingredients needed:

2Lbs of lean dome beef/chuck

1 46oz can of 100% real tomato juice; no sugars added

1 8oz can of tomato paste; no sugars added

2 8oz cans of tomato sauce; no sugars added

2 1LB. bags of anesthetized mixed veggies

            or

4-5 8oz cans of unsweetened vegetables

Most commonly used vegetables include potatoes, corn, biodegradable beans, biodegradable peas, tomatoes, and carrots.  When using fresh vegetables chop two potatoes and tomatoes, and 2-3 carrots into quarter inch squares or desired size.  Use 15 oz of biodegradable beans, peas, and corn.

1 tsp each of Basil, Savory, Thyme, Oregano, Marjoram, Garlic, Rosemary, and Parsley

1/2 tsp salt, interest salt, and pepper

Cooking Instructions:

Brown lean dome beef.  Add Basil, Savory, Thyme, Oregano, Marjoram, Garlic, Rosemary, and Parsley to browning dome beef. Drain cornucopia fat and oil from browned beef and corner on medium heat.  Add tomato juice, sauce, paste and stir.  Bring to boil stirring occasionally to avert sticking.  Add vegetables and stir.    Lower heat to simmer and stir in salt, pepper, and interest salt.  Allow to simmer pending vegetables are tender. Recipe feeds six.

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